Blueberry Almond Crisp (Gluten-Free)

Blueberry Almond Crisp is a sweet-tart, gluten-free summer dessert with an irresistible crisp topping. This dessert recipe is one of our summer staples!

Who’s ready for blueberry season?! Me, memememememe. Me! Although, that said, every season is blueberry season in this household thanks to Mr. Lincoln who is a huge fan.

Oh my gosh that reminds me – whoever commented telling me to give him frozen peas so he’d eat his vegetables is a friggin’ genius! We finally gave in, much like the parents who invented this technique (how close to the cliff must they have been to try feeding their kids FROZEN PEAS when nothing else was working?) and he had three servings for dinner the other night. It was frozen peas, all along.

Anyway, I’d don’t know why blueberries reminded me of this story but, well, here we are. With a Mother’s Day dessert idea that you are going to love – Blueberry Almond Crisp!

Crisp and I go waaaay back. Apple crisp is one of my favorite fall desserts and I’ve been making it since gosh, I was a teenager. My Mom taught me how and she also taught me that when it doubt, double the crisp. Sweet, crunchy crisp made even more audible by the addition of sliced almonds in the mix – this summery dessert is so. gosh. darn. good!

To celebrate the beginning of blueberry season, and Mother’s Day, I decided to smother fresh blueberries under a blanket of crisp topping then bake until golden brown and bubbling. I inhaled half the pan but it’s ok because I’m a Mom for whom this delicious dish celebrates.

Thank goodness for high-waisted jeans!

Seriously though my Mom loves blueberry pie AND apple crisp, so I thought this would be a fun way to marry the two and add sliced almonds, as this post is sponsored by Fisher Nuts, whom I’ve been developing recipes for over the past couple of years. Their nuts are preservative-free and gluten-free, and make a fantastic addition to this crisp recipe that’s definitely not too sweet.

My go-to apple crisp recipe has a truck load of brown sugar in it, but my tastebuds have changed over the past couple of years and I don’t like foods that are in your face sticky sweet. Blueberries are naturally very sweet anyway, so the amount of brown sugar in the topping is just right, plus it’s balanced by a drizzle of fresh lemon juice over the blueberries before being buried by crisp topping.

If you’re in need of a seriously simple yet made from scratch dessert for Mother’s Day this year – look no further. Blueberry Almond Crisp is it!

Start by rinsing then draining 1-1/2lbs blueberries. This is when having a Costco membership comes in handy! ;)

Pour the blueberries into a medium-sized baking dish (I used a 10×7″ but an 8×8″ would work too,) then sprinkle on 3-1/2 Tablespoons finely ground almond flour and toss with your fingertips until they’re evenly coated. Next drizzle in 1 Tablespoon fresh lemon juice then set the dish aside.

Onto zee crisp topping, which is made even CRUNCHIER thanks to the addition of Fisher Naturals sliced almonds in the mix, which toast up and get even nuttier and crunchier in the oven. I’ve always have a bag in the pantry.

About those oats – so I mentioned in my favorite gluten-free products post that while I like the texture of Bob’s Red Mill GF Oats, I’ve been reacting to them. Someone commented that they’d experienced the same but Trader Joe’s GF Oats didn’t cause a reaction so I swooped some up for this recipe and – BINGO – no reaction! Just a heads up!

Next add 6 Tablespoons cold butter cut into cubes (I used Earth Balance Vegan butter so Lincoln could try some,) then use your fingertips to incorporate the butter until the mixture is crumbly and well mixed. Scoop the topping onto the blueberries then spread into an even layer and bake for 25-30 minutes at 350 degrees or until the blueberries are a-bubblin’. Check on the crisp halfway through – if the topping is browning a tad too early, place a piece of foil on top (no need to crimp!) for the remainder of the baking time.

Blueberry Almond Crisp

Description

Blueberry Almond Crisp is a sweet-tart celebration of blueberries with an irresistible crisp topping!

Ingredients

serve 5

1-1/2lbs fresh blueberries, rinsed

3-1/2 Tablespoons finely ground almond flour

1 Tablespoon lemon juice

For the Almond Crisp Topping:

3/4 cup certified gluten-free old fashioned oats

1/2 cup brown sugar

1/4 cup + 2 Tablespoons finely ground almond flour

1/4 cup + 2 Tablespoons Fisher Naturals sliced almonds

3/4 teaspoon cinnamon

1/4 cup + 2 Tablespoons cold butter

Directions

Preheat oven to 350 degrees. Add blueberries to a medium-sized baking dish (I used a 10x7" but a 8x8" or even a 9" pie pan would work too.) Sprinkle almond flour on top then toss to evenly coat. Drizzle in lemon juice then set aside.

For the Almond Crisp Topping: In a separate bowl add oats, brown sugar, almond flour and sliced almonds then stir together with a fork. Cut butter into cubes then add to the mixture and use your fingers to combine ingredients until they come together in a crumbly paste. Sprinkle on top of the blueberries then bake for 25-30 minutes or until crisp is golden brown and blueberries are bubbly. Check crisp halfway through - if topping is browning too fast, place a piece of foil on top for the remainder of the baking time. Let crisp cool for 15 minutes before serving.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Not only is this recipe incredibly easy but it’s also delicious just barely warm so you can make it an hour or so before you want to eat. The topping can easily be made a day ahead of time for easy assembly, too. I hope you enjoy this sweet-tart, totally crisp treat!

43 Comments [+]

Yum! I love how there’s ground and sliced almonds in here. On another note, have you tried the frozen blueberries from Costco? They’re super plump and sweet, and I love them warmed up a bit and tossed into my oatmeal or yogurt in the morning.

We love crisps at our house too, especially when blueberries are in season. Can wait to hit up the U-Pick Farm! Good thing they don’t weigh us before and after we leave and charge the difference!!! We’d be up a creek.

Looks delicious!
And I thought you were going to say Lincoln liked frozen blueberries as much as frozen peas. My little one is OBSESSED with em! Another thing to try;) (With a spoon…they make for some purple/blue fingers;)

Happy early Mother’s Day, Kristin! This crisp looks very much like it will be going into a regular spring/summer dessert rotation at this house! Your blueberry almond oatmeal bars are one of my faves, too.

Yep, just plain frozen peas – he’s been eating them for a snack this week, so crazy! I’m not sure about other veggies. I think peas work well because they’re tiny and warm up quickly from the heat of their mouths. Maybe corn or very small diced carrots?

Bahaha, whatever it takes! We bought some mini waffles with Cookie Monster on the front of the box and he threw a fit when they were gone so we started calling peanut butter toast “cookie toast” and he’s all over it. ;)

This looks so good. Definitely making it, especially for my little girl who is a few months younger than your son. She is OBSESSED with blueberries. I’m positive she would eat a Costco-size container of them if we let her. :)

I was just thinking the same thing about the frozen peas, what a great idea it is! My son is only a couple of days younger than Lincoln, and I kept reading about frozen peas, but didn’t try until last week, and he ate them up and kept asking for more!

For the first time, I found a recipe that I had all the ingredients for with the exception of the sliced almonds. I used pecans and all purpose flour instead and it still came out delicious!!!!!!!! I will be making this for the family when they come to visit!! Thank you for the easy recipe!!! The only thing bad about this is I wanted to eat the whole dish in one sitting but I was strong enough to put the rest up:)

And yet another holiday saved by IGE!! :) Thanks Kristin! You always make what I need you to just in time for me to copy it for the upcoming holiday!! Woohoo! Hope your household is all feeling better!

Wow this is a perfect dessert. Your recipes looks very delicious especially with ice cream toppings. My mother will surely like thisdelicious recipe
, good for summer.I am excited to make this for my family also. Can’t wait to taste it and make it and I want to share this to my friends. Thanks for this blog. Feeling HAPPY :-)

This looks AMAZING! I am absolutely obsessed with blueberries and crisps in general so this is perfect. I will be making this very very soon. I might even add some of my culinary dried lavender. Mmmmm. Thanks for posting this recipe.

This recipe looks soooo yummy! I’m from Iowa too, well I was 3 when my family moved here, but I’m an Iowa girl at heart and still visit there each year! Love the Iowa State Fair! So I am following you on Pinterest so I can share your stuff with my Aunt who I still visit in Iowa!

I made this last night and it was a huge hit! The only change I made was to use finely chopped pecans in place of the sliced almonds because I already had them on hand. It was delicious and so pretty too! Served it with fresh whipped cream. I will definitely be making this again…and again. Yum!

I made this today for Father’s Day and it is sooooo delicious! I used frozen blueberries and made a double batch. I also subbed a little coconut sugar for the brown sugar. It was a hit! I’m thinking any leftovers will be my breakfast tomorrow ;)

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hi, i’m kristin!

I'm a Midwestern wife and Mama of two little boys and a baby girl. After being diagnosed with Celiac Disease in 2013, Iowa Girl Eats is a place I share delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Visit my Recipe Index for inspiration!MORE ABOUT ME

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